Smoky Chorizo & Potato Hash

Ingredients

• 1 lb fresh Spanish chorizo sausage, casing removed
• 2 lbs Yukon Gold potatoes, diced 1/2-inch
• 1 large yellow onion, diced
• 1 large bell pepper (any color), diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F) and place a cast iron skillet or heavy-duty griddle on the grates to preheat for 10-15 minutes.

2. 2

   In a large bowl, toss the diced potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

3. 3

   Add the remaining 1 tablespoon of olive oil to the hot skillet, then add the chorizo, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove chorizo from the skillet and set aside, leaving the rendered fat in the pan.

4. 4

   Add the seasoned potatoes to the skillet in a single layer. Cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes.

5. 5

   Stir in the diced onion and bell pepper with the potatoes. Continue to cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

6. 6

   Return the cooked chorizo to the skillet, stirring to combine everything. Cook for another 2-3 minutes to heat through and allow flavors to meld.

7. 7

   Taste and adjust seasoning if necessary. Garnish generously with fresh cilantro or parsley before serving directly from the skillet.